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Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney

Yield 4 servings (serving size: 2 skewers and 2 1/2 tablespoons chutney)
This recipe makes a generous amount of the fresh herb chutney. Serve extra with cumin-spiced rice, samosas, or other Indian-inspired dishes. Serve the shrimp skewers with basmati rice or naan (Indian flatbread) heated on the grill.

Ingredients

  • Shrimp:
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 cup plain fat-free yogurt
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground red pepper
  • 32 peeled and deveined large shrimp (about 1 pound)
  • 1 large Vidalia or other sweet onion, cut into 16 wedges
  • 16 (1-inch) pieces green bell pepper
  • 16 cherry tomatoes
  • 1 teaspoon olive oil
  • Cooking spray
  • Chutney:
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup chopped onion
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 serrano chile, seeded and chopped
  • 1 garlic clove

Nutrition Information

  • calories 194
  • caloriesfromfat 17 %
  • fat 3.6 g
  • satfat 0.6 g
  • monofat 1.2 g
  • polyfat 1 g
  • protein 25.3 g
  • carbohydrate 15.2 g
  • fiber 3.2 g
  • cholesterol 173 mg
  • iron 4.9 mg
  • sodium 334 mg
  • calcium 123 mg

How to Make It

  1. To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground.

  2. Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

  3. Prepare grill.

  4. Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.

  5. Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8 (10-inch) skewers. Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.

  6. To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.